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Studies on the effect of processing conditions on amino acid availability and functional properties of vegetable proteins

By: Madhavi, D. L Contributor(s): Srinivasan, K. S [guide]Material type: Text

TextLanguage: English Description: 240 p. : ill. ; 32 cmSubject(s): Biochemistry | Vegetable proteins | Amino acidDDC classification: 574.19296 MAD Online resources: Click here to access online Dissertation note: Ph.D University of Mysore, Department of Studies in Biochemistry. 1985.

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	574.19296 MAD (Browse shelf (Opens below))	Not for loan		T1716

Ph.D University of Mysore, Department of Studies in Biochemistry. 1985.

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